Directions1. In a small sauce pot on medium heat combine all the raisins and cup bourbon and cook until the bourbon is reduced and becomes syrupy (approx. 4-5 minutes) and alcohol has evaporated. Transfer to a bowl and let cool.2. Cream together the sugars and butter until smooth.3. Add the vanilla, egg and cup bourbon until smooth.4. Sift together: flour, salt and baking soda.5. Add the dry ingredients to the butter mixture, in three batches until it is all incorporated.6. Fold in the cooled raisins and walnuts.7. Use a 1/2 ounce scoop to make the cookies.8. In a preheated 350 degree oven bake on a parchment lined baking sheet for 10-12 minutes or until golden brown.

Directions1. Mix all ingredients together in bowl before mixing in chocolate chips.2. Use a tablespoon to scoop out the batter onto a parchment-lined baking sheet.3. Bake at 325 degrees for 12-15 minutes, allow to cool before serving.

Directions1. Cream the butter and sugar together until combined.2. Add the rest of the wet ingredients and mix just until fully mixed.3. In another bowl, mix together the dry ingredients and add to the wet mix.4. Chill for a minimum of 30 minutes.5. Preheat oven to 350 degrees F.6. Line a baking sheet with parchment paper.7. Scoop cookies onto the baking sheet.8. Bake for 10 minutes.9. Remove to a cooling rack.10. When cooled drizzle with the cream cheese glaze.11. To make the glaze, mix all ingredients in a bowl until it is soft and fluffy.

Directions1. To make the cookies, cream together the sugars and butter until smooth.2. Add the vanilla, egg and pumpkin puree and blend until combined.3. Sift together the dry ingredients and add to the mixture until incorporated.4. Stir in the pecans and chocolate chips.5. On a parchment lined baking sheet in a 350 degree oven bake the cookies for 10-12 minutes.6. Remove to a rack and cool.

Directions1. To make the cookies, cream together the sugars and butter until smooth.2. Add the vanilla and egg and blend until combined.3. Add the ginger, pistachios and caramel sauce.3. Sift the dry ingredients together and add to the mixture.4. Use a 1/2 ounce scoop to make the cookies.5. In a preheated 350 degree oven bake on a parchment lined baking sheet for 10-12 minutes or until golden brown.

Glaze1/2 cup caramel sauce1/4 cup candied ginger1/4 teaspoon sea salt1. Warm the caramel in a small saucepan over medium heat. Add the ginger and cook until thecaramel thickens and the ginger releases some flavor.2. Add the sea salt and strain.

Garnish1. On a parchment lined baking sheet in a 350 degree oven bake the pistachios and Cracker Jacks for 8 to 10 minutes. This will release the oil from the nuts and dry out the popcorn.2. Pulse the mixture in a food processor into a fine dust.

Assembly1. After the cookies are cool, dip half of the cookie in the caramel and sprinkle on the garnish.2. Finish with a touch of sea salt.

DirectionsIn large bowl with an electric mixer, cream butter and sugar. Add eggs and beat well. Add baking soda. Grease a measuring cup and fill with molasses, adding it to the bowl. With about 1/8 cup boiling water, rinse last bit of molasses, add to mix.

In another large bowl, stir flour, salt, cinnamon, cloves, ginger, nutmeg and baking powder. Add heavy amounts of flour to egg mixture; lighter amounts toward end. Batter should be almost too stiff to stir. Break up batter into balls, place on wax paper, wrap up & refrigerate several hours or overnight.